Photo of Moo shu chicken quesadillas by WW

Moo shu chicken quesadillas

Total Time
34 min
14 min
20 min
East meets West with this Chinese take on a Mexican classic. It’s a culture clash that the whole family is sure to love. We used frozen Asian-style mixed veggies to cut back on prep work but you can use fresh if you prefer. Try a combination of sliced pea pods, shredded green cabbage, slivered bamboo shoots, sliced water chestnuts, and grated carrot. In place of chicken, try turkey or pork tenderloin or substitute tofu or sliced portobello mushrooms for a meat-free take. These quesadillas are baked in the oven, letting you cook them all at once instead of having to work in batches.


Cooking spray

1 spray(s)

Sesame oil

2 tsp

Uncooked boneless skinless chicken breast(s)

¾ pound(s), cut into bite-size pieces

Soy sauce

1 tsp

Frozen mixed vegetables

28 oz, Asian Variety

Uncooked scallion(s)

4 medium, chopped

Soy sauce

1 tsp, or to taste

Hoisin sauce

¼ cup(s), or to taste

Part-skim mozzarella cheese

½ cup(s), shredded

Whole-wheat tortilla(s)

8 medium


  1. Preheat oven to 425ºF. Coat a large skillet or wok with cooking spray; add oil, and heat over high heat until sizzling.
  2. Add chicken and 1 teaspoon of soy sauce to wok or skillet; cook, stir-frying, until well browned, about 5 minutes. Add vegetables, scallions, and remaining teaspoon of soy sauce; cook about 2 minutes. Add hoisin sauce; stir-fry until heated through, about 1 minute.
  3. Place 4 tortillas on a large baking sheet (or 2 smaller baking sheets). Spread about a heaping 3/4 cup of chicken-vegetable mixture over each tortilla and sprinkle each with 2 tablespoons of cheese; top with remaining tortillas.
  4. Bake quesadillas until golden brown and cheese melts, about 10 minutes. Remove from oven and let sit about 5 minutes before cutting each quesadilla into 4 wedges each. Yields 2 wedges per serving.